back to basics

Apple Glazed Corned Beef

We don’t do a lot for St. Patrick’s Day in our house. There may be a few crafts and special recipes, but that is about it…. the corned beef is the star of the holiday though. We only make it once a year so it’s kind of a big deal ;).

I remember my mom making it every year and serving it with yellow mustard. I loved this as a kid. Not much has changed. I still enjoy corned beef, around this time of year.

This is our favorite recipe for corned beef so far. The apples and the Dijon pair so well with the saltiness of the corned beef. A lot of apple glazes are made with apple jelly, but we used apple butter just to amp up the richness. The apples that top the beef have a hint of nutmeg, which to me definitely puts this meal into the “holiday” category. 🙂

Place the brisket and spice packet in a large pot, and cover with water. Over high heat, bring the pot to a boil. Cover and lower heat to a simmer. Simmer slowly for about 3 hours, or until very tender when tested with a fork.

Meanwhile,, mix the glaze ingredients together and set aside.

When the meat is done, remove it from the pot and drain. Place the meat in an oven proof serving dish and pour the glaze over the top to coat beef. Bake for 30 minutes or until glaze is browned.

While the beef is in the oven, core the apples. Slice to desired thickness. Melt the butter in a large skillet and add apple slices, sauté until browned about 5 minutes. Add the brown sugar to the skillet and stir until it dissolves. Add the water and nutmeg, bring to a boil. Turn down to a simmer and cook for 5 minutes, or until the sauce thickens.

Remove the meat from the oven slice against the grain of the meat. Place brisket on a heated platter. Garnish with apples and sauce.